Ingredients

The following ingredients have 2 Servings
  • 1 large duck breast ((approximately 400 grams))
  • 20 figs (fresh or dried)
  • 3 tbsp runny honey
  • 2 branches fresh rosemary
  • 1 tbsp balsamic vinegar
  • freshly ground black pepper
  • fleur de sel

Instruction

  • Magret: make deep incisions in the fat layer of the magret in a criss-cross fashion, taking care not to cut all the way through to the flesh. Season well with salt and pepper.
  • Sauce: Cut the figs into 2 or 4 pieces, depending on the size. Place in a dish with the chopped rosemary and honey. Set aside.
  • In a heated frying pan, cook the magret, skin side (fat side) first. Cook for approximately 10 minutes until well coloured and slightly crispy.
  • Drain off the excess fat. Make sure any extra salt is removed from the pan.
  • Add the fig mixture and turn over the magret.
  • Add the balsamic vinegar and cook for 5 minutes for a 'rose' pink colour, or a few more minutes for a medium cooked magret.
  • Serve, thickly sliced, on a bed of braised red cabbage with sauteed mushrooms on the side. Don't forget the fresh bread and white wine too!